Here in the Pacific Northwest Halibut is serious business, and it's no wonder either. It's flesh is very firm but somehow equally flaky and has a mild, succulent flavor. The fish has an almost steak-like quality to it, and like any good cut of meat keeping it simple is better. Baked dijon halibut is just as easy as it is delicious.
Baked dijon halibut is usually a go-to recipe for me when I want some good seafood without the prep. Toss some chopped potatoes alongside the fish in the oven for baked fries or serve it with a green salad.
I find myself cooking this meal after a long day outdoors, it goes best with some white wine, friends, and a sunset.
Baked Dijon Halibut
- 2 lb halibut, (cut into individual fillets)
- ¼ cup dijon mustard
- 2 cloves garlic, (minced)
- 1 tablespoon butter, (per fillet)
- salt and fresh pepper, (to taste)
- chopped dill or tarragon, (for serving)
- lemon wedges, (for serving
Preheat oven to 450°. While waiting, mix dijon and garlic in a small bowl and coat the halibut filets with the mustard mixture. Sprinkle a generous pinch of salt and cracked pepper onto the filets and place a tablespoon of butter on top. Let rest while the oven heats up.
When the oven is hot, position a rack near the top of the oven, and roast the fish skin side down in a cast-iron skillet or sheet pan for 10-12 minutes.
After that, switch the oven to broil and continue to cook the fish until the top is lightly browned, about 2-3 minutes. Watch carefully to prevent burning.
Serve with some chopped dill or tarragon and lemon wedges.
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